SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Production of Food Raw Materials - B324002
Title: Produkce potravinářských surovin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0 Ex [hours/week]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Old code: PPS
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Interchangeability : N324002
Annotation -
Last update: Rajchl Aleš doc. Ing. Ph.D. (30.01.2018)
The course focuses on the production of food raw materials. The issues of agriculture production, storage and post-harvest handling are discussed. The students are familiarized with the basic qualitative parameters of selected raw materials (animal and plant origin) and with the legislative aspects and agricultural standards that influence the production of food raw materials. The course enhances awareness of the global "from farm to fork" approach to food production.
Aim of the course -
Last update: Rajchl Aleš doc. Ing. Ph.D. (30.01.2018)

Students will be able to:

• characterize selected food raw materials of plant and animal origin

• choose the right raw materials for food technologies

• assess the quality and safety of selected food raw materials

• store and treat food raw materials properly

Literature -
Last update: Rajchl Aleš doc. Ing. Ph.D. (26.01.2018)

Petr J, Louda F.: Produkce potravinářských surovin, VŠCHT, Praha, 1998, ISBN 80-7080-332-0

Learning resources -
Last update: Fialová Jana (18.12.2017)

electronic study materials: https://e-learning.vscht.cz/

Syllabus -
Last update: Rajchl Aleš doc. Ing. Ph.D. (30.01.2018)

1. Introduction to food raw materials, basic raw material classification, history and present of agriculture, agricultural production, quality of food raw materials, Czech agriculture

2. Harvesting and storage of food raw materials of plant origin, determination of the harvest time, reduction of post-harvest losses, factors affecting the shelf life, storage of crops

3. Cereals, wheat, barley, rye, oats, triticale, maize, rice, millet and other minor cereals, pseudo-cereals (buckwheat, etc.)

4. Sugar crops, sugar beet, sugar cane, minor sugar crops, sweet crops (stevia, etc.)

5. Starchy and inulin crops, potato, tropical starchy crops (manioc, batata, jam, taro etc.), inulin crops (yacon, etc.)

6. Oilplants, tropical oilplants (palm trees, soybeans, etc.), rape, sunflower, mustard, poppy

7. Grapevine and hops

8. Fruits and vegetables

9. Other minor crops (legumes, coffee, cocoa, tea)

10. Commercial characteristics of livestock, domestication, classification of livestock stock

11. Meat production, cattle, sheep, goat, pig, poultry and fish

12. Milk production

13. Egg production

14. Minority animal products (honey, insects, etc.)

Registration requirements -
Last update: Fialová Jana (18.12.2017)

none

Course completion requirements -
Last update: Rajchl Aleš doc. Ing. Ph.D. (01.03.2018)

Successful completion of written and oral part of the exam.

 
VŠCHT Praha